Ingredients:
1/2 limes, juice of
1/2 lemons, juice of
2 shallots
6 garlic cloves
1/4 cup lemongrass
2 tablespoons fish sauce
3 tablespoons soy sauce
1 teaspoon black pepper
1 -2 teaspoon hot ground chili paste
1/4 cup honey
1/4 cup vegetable oil ( peanut preferred)
1 (4 lb) chicken, butterflied for roasting or 4 lbs chicken parts, for bbq or 2 Cornish hens
10 hot thai bird chiles, to marinade (optional) or 10 triple ground chili paste, in marinade (optional)
Directions:
Mince marinade ingredients by hand or process in food processor.
Marinate chicken at least 2 hours, or overnight in the refrigerator.
If roasting entire chicken, can put an onion and a lemon inside chicken. Roast at 350 approximately 1 hour with occasional basting.
If barbecuing pieces, baste with marinade and cook until it is as you like. I tend to cook long over medium-low coals with mesquite chips.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.